Looking for a new quick and easy recipe? Try our Shrimp & Mushroom Saute made with Campbell's® Condensed Cream of Mushroom Soup. Sun-dried tomatoes, kalamata olives, parmesan cheese, and artichoke hearts bring this dish together adding a hearty rich flavor that everyone will enjoy.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|olive oil||3 tbsp.|
|onion||1.25 lb.||1 qt.|
|sherry wine vinegar||0 1/2 cups|
|sun-dried tomatoes||5 oz.||1 cups|
|pitted kalamata olives||18 oz.||3 cups|
|artichoke hearts||1 lb.||2 cups|
|fresh parsley||0 1/2 cups|
|chives||0 1/2 cups|
|cooked penne pasta||18 cups|
|Parmesan cheese||3 oz.||1 1/2 cups|
|1. In a sauté pan, heat oil over medium-high heat; add onions and garlic and sauté 3-4 minutes. Add shrimp and continue to sauté 3 minutes or until pink.
2. Deglaze the pan with sherry vinegar; add soup and milk and bring to a boil. Reduce heat and simmer sauce 2 minutes.
|3. Stir olives, artichokes and tomatoes and simmer 5 minutes. Finish sauce with herbs and adjust seasonings.
4. To Serve: For each serving, toss 1 cup sauce with 1 1/2 cups pasta and serve topped with 2 Tbsp. cheese.
- Amount of dry pasta used in this recipe is 3 lbs.